Pumpkin Cream Cheese Bundt Cake – Moist Fall Cake with Cream Cheese Filling

This pumpkin cream cheese bundt cake is moist, tender and warmly spiced, with a sweet ribbon of cream cheese filling baked right through the middle. Made with real pumpkin purée, buttermilk and classic fall spices like cinnamon, nutmeg, cloves and ginger, it is a beautiful centerpiece dessert for Thanksgiving, fall gatherings, holiday brunch and coffee time.

Prep Time: 25 minutes | Bake Time: 60–70 minutes | Total Time: about 1 hour 35 minutes (plus cooling) | Servings: 12 | Calories: about 420 per slice

Why You’ll Love This Pumpkin Bundt Cake

• Moist and fluffy. Pumpkin and buttermilk keep the cake soft for days.
• Hidden cream cheese surprise. A creamy cheesecake-like layer in every slice.
• Classic fall spices. Cinnamon, nutmeg, cloves and ginger, just like pumpkin pie.
• Stunning presentation. A bundt cake always looks special on the table.

Ingredients for Pumpkin Cream Cheese Bundt Cake

For the Pumpkin Cake

• 3 cups (375 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 can (15 oz) pumpkin purée
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

How to Make Pumpkin Cream Cheese Bundt Cake

1. Prepare the pan. Preheat the oven to 350°F (175°C). Generously grease and flour a 12-cup bundt pan (or a large 10-cup pan, see tips).
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
3. Cream butter and sugar. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs. Add the eggs one at a time, beating well after each addition.
5. Add the wet ingredients. Mix in the pumpkin purée, buttermilk and vanilla until combined.
6. Combine. Gradually add the dry ingredients and mix just until combined.
7. Make the filling. In a separate bowl, beat the cream cheese, sugar, egg and vanilla until smooth.
8. Layer the batter. Pour half of the pumpkin batter into the prepared pan, then spoon the cream cheese filling evenly over it, keeping it away from the edges.
9. Top with batter. Pour the remaining batter over the filling and spread gently to cover.
10. Bake. Bake for 60 to 70 minutes, until a toothpick inserted into the cake (avoiding the cream cheese layer) comes out clean.
11. Cool. Cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely before slicing.

Tips for the Best Pumpkin Bundt Cake

• Use a large pan. This makes a generous amount of batter. A 12-cup bundt pan is best. If using a 10-cup pan, fill it no more than 3/4 full and bake any extra batter as cupcakes.
• Grease the pan well. Use butter and flour or baking spray with flour, getting into every groove so the cake releases cleanly.
• Keep the filling in the center. Spoon it in a ring away from the pan edges so it stays hidden inside the cake.
• Room-temperature ingredients blend more smoothly for a lighter cake and lump-free filling.
• Cool 15 minutes, then flip. Too soon and the cake may break, too long and it may stick.

Easy Toppings

• Powdered sugar: A simple dusting looks lovely.
• Cream cheese glaze: Whisk 2 oz cream cheese, 1 cup powdered sugar and 2 to 3 tablespoons milk and drizzle over the cooled cake.
• Maple glaze: Mix 1 cup powdered sugar with 2 tablespoons maple syrup and a splash of milk.
• Toasted pecans: Sprinkle over the glaze for crunch.

How to Store It

Because of the cream cheese filling, store the cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 15 to 20 minutes before serving. You can freeze the unglazed cake, well wrapped, for up to 3 months.

Frequently Asked Questions

Can I use pumpkin pie filling?

No. Use plain 100% pumpkin purée. Pumpkin pie filling already contains sugar and spices and will change the recipe.

No buttermilk?

Stir 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of milk and let it sit for 5 minutes.

How do I know when it is done?

Insert a toothpick into the cake part, not the cream cheese layer. It should come out clean or with a few moist crumbs.

More Fall Cakes to Try

• Cranberry Apple Pecan Bundt Cake
• Sweet Potato Pound Cake
• Fresh Apple Cake with Caramel Glaze
• Pumpkin Cookies with Cream Cheese Frosting
• Cinnamon Roll Poke Cake